Fear no more, this amaranth omelet will make your day and if you like it hot you can leave the poblano seeds for that extra kick.

Author: The Artisan Cookery

Serves: 2

Ingredients

3 eggs

2 Tbs milk

⅓ cup finely sliced onion

½ cup corn kernels

¼ cup popped amaranth

1 poblano pepper, roasted, skin and seeds removed, cut in strips

Mozzarella cheese, shredded

Salt, pepper

Oil

Instructions

In a small pan, sauté the onion, add the amaranth, corn and the poblano strips. Cook stirring frequently for about 1 minute. Set aside.

In a small bowl, whisk the eggs, add the milk and a pinch of salt and pepper.

Over medium heat, in a medium nonstick pan, heat a little oil, add half of the egg mix. Tilt the pan to coat the bottom. When the egg starts setting, add the amaranth, corn and poblano mixture, add a little shredded cheese and cover the pan until the egg is set.

With a spatula gently lift the edges of the egg and fold it in half. Serve immediately.